Vegan Buddha Bowl
Author: Nikki
Serves: 3
Ingredients
Buddha Bowl
- 2-3 small sweet potatoes, peeled & sliced lengthways into wedges
- 1 tablespoon crushed ginger
- 2 teaspoons of maple syrup
- 2 teaspoons olive oil
- 2 teaspoon mushroom soy sauce
- 400g canned chickpeas, drained & rinsed
- 1 tablespoon sultanas
- 1 avocado, seeded & chopped
- 2 teaspoons sesame seeds
- ½ red onion, finely chopped
- Handful of fresh coriander, roughly chopped
- 2 cups cooked brown rice
- 1 handful of lettuce, shredded
- Chilli flakes to garnish (optional)
- Sour cream to serve (recipe below)
- Spices combined: (Panch Phoran)
- 1 teaspoon cumin powder
- 1 teaspoon mustard powder
- 1 teaspoon fenugreek
- 1 teaspoon dill seeds
- 1 teaspoon celery seeds
Sour cream
- 350g silken tofu
- 2 tablespoons olive oil
- 2 teaspoon agave
- 2-3 tablespoons lemon juice (or more to taste)
- ¼ teaspoon sea salt
Instructions
Buddha Bowl
- Preheat oven to 180oC
- Place sweet potato on an oiled baking tray
- Whisk together the ginger, maple syrup, olive oil & soy sauce
- Pour over sweet potato, ensure well coated & roast for 40 minutes until cooked through & the mixture has started to caramelise
- Whilst the potato is roasting, pan fry the chickpeas, sultanas & panch phoran until warmed through (add a slash of oil if desired)
- Toss the avocado, sesame seeds & chopped red onion in a bowl
- On a round flat plate place each ingredient in little piles. Sprinkle with chilli flakes if desired
- Dollop the centre with sour cream or place in a small dipping bowl & garnish with coriander
Sour cream
- Blend all ingredients until smooth & creamy (add more lemon juice &/or salt if needed)
Notes
Serves 3 (or 2 large or 4 small).
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